VALRHONA
Various venues
www.valrhona-chocolate.com
info-us@valrhona.com
Duration/Cost: 2 days/introductory rate, $499
“Valrhona En Route,” centered on the French
company’s line of products, will be launched
in August in New York and offered at
various venues around the U.S. The classes
feature Valrhona’s corporate pastry chefs
Alex Espiritu and Derek Poirier on subjects
ranging from plated restaurant-style desserts
to holiday cakes and other festive desserts.
Following the teaching philosophy of the
chocolate-maker’s classes offered in
the two facilities they operate in France
(Tain-l’Hermitage and Versailles), the
series will feature hands-on, technique-
focused training in creating sweet
products from scratch that, says
Poirier, “allow participants to get an in-
depth opportunity to understand the
complexities of working with chocolate of
all kinds. The hope is that everyone can
leave being a better chef.”
Classes include breakfast and lunch both days,
as well as one dinner at an area restaurant.
There are many valid reasons to leave
your workplace, and, emboldened
by knowledge, return energized and
eager to share and apply what you
have learned.
Robert Wemischner teaches professional
baking at Los Angeles Trade-Technical
College and is the author of four books,
most recently, The Dessert Architect
(Cengage Learning, 2010).
www.Robert Wemischner.com
We serve up a world-class learning experience from our new state-of the art facility.
You’ll train under nationally recognized chefs and educators to master the skills and
techniques to launch your own culinary career anywhere in the world. EACH COURSE
IS BETTER THAN
THE LAST
culinaryinstitutemi.com
866.842.9402
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